Cookbook | Ingredients | Recipes

| Vegan cuisine

Ingredients

• 4 T peanut oil
• 2 T chopped shallots
• 1 inch chopped ginger
• 1 chopped jalapeño
• 8 oz tempeh or ground beef
• 2 T soy sauce
• 2 cups cooked jasmine rice
• 1 medium kabocha squash

Procedure

1. Cut off top of kabocha squash and scoop out seeds.
2. Bake the squash for 45 minutes at 375°F (190°C) or until a sharp knife goes through the flesh easily.
3. Meanwhile, fry the tempeh, shallots, ginger, and jalapeño. Cook until tempeh is completely brown, and then add soy sauce and rice. Take off heat and mix thoroughly.
4. Put tempeh mixture into kabocha squash and bake for 30 more minutes.